Description
Comforting savory caramelized leek and mushroom gruyere pasta delivers rich, earthy flavors from French culinary traditions. Creamy gruyere melts perfectly with golden leeks and umami-packed mushrooms, creating a luxurious dinner experience.
Ingredients
Scale
Main Ingredients:
- 1 lb fettuccine
- 8 ounces (226 grams) oyster mushrooms
- 3 medium leeks
- 12 cup grated Gruyere cheese
Herbs and Seasonings:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 2 sage leaves
- 1 teaspoon lemon zest
- 4 garlic cloves, minced
Liquids and Additions:
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/3 cup sherry wine
- 3/4 cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 cup reserved pasta water
- 1/4 cup toasted pine nuts
Instructions
- In a large skillet, melt olive oil and butter over medium heat. Add leeks, seasoning with salt and sugar. Gently caramelize for 20 minutes, stirring periodically and adding water if the pan becomes dry.
- Pour sherry into the pan, reducing the liquid. Transfer caramelized leeks to a separate dish.
- Using the same skillet, melt remaining butter. Arrange mushrooms in a single layer, allowing space between each piece. Sear for 4 minutes until golden brown, then flip and repeat. Season with salt and pepper.
- Introduce minced garlic and sage to the mushrooms, sautéing for 1 minute. Reintegrate leeks into the pan, then incorporate heavy cream, balsamic vinegar, and lemon zest. Simmer for 2-3 minutes until the sauce thickens.
- Simultaneously, cook fettuccine until perfectly al dente. Reserve 1 cup of pasta water before draining.
- Combine cooked fettuccine with the creamy mushroom-leek sauce, reserved pasta water, Gruyere cheese, and black pepper. Toss thoroughly, allowing the cheese to melt completely and coat the pasta evenly.
- Distribute the pasta into serving bowls, generously sprinkle with toasted pine nuts, and serve immediately while hot.
Notes
- Enhance caramelization by slicing leeks uniformly and using a wide pan to prevent steaming.
- Control moisture during leek cooking by adding water sparingly to prevent burning while achieving golden color.
- Select fresh, firm mushrooms with minimal moisture for better browning and deeper flavor development.
- Use room temperature heavy cream to prevent sauce separation and ensure smooth, silky texture.
- Toast pine nuts quickly in a dry skillet to intensify their nutty flavor without burning.
- Reserve pasta water strategically to adjust sauce consistency and help cheese melt smoothly.
- Opt for freshly grated Gruyere for superior melting and richer taste compared to pre-shredded cheese.
- Create gluten-free version by substituting regular fettuccine with chickpea or gluten-free pasta alternatives.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg